Monday, May 24, 2010

Nasturtium Risotto - David Kinch on The Martha Stewart Show

Good thing I remembered to record Martha Stewart's show today because my fave chef was her guest, David Kinch of Manresa restaurant in Los Gatos, also winner of the James Beard Foundation award for Best Chefs in America - Pacific (congratulations).

Cynthia Sandberg of Love Apple Farm (where Chef Kinch gets all of his fruits, vegetables and herbs) was also there to educate about biodynamic farming. 

On the show Chef Kinch showed Martha how to cook a NASTURTIUM RISOTTO - how cool is that? I've used the edible nasturtium flowers from my garden to beautify my summer salads, but I had no idea that the leaves can be delicious enough to eat. He used to leaves to make a "pesto" which was the finishing touch for the nasturtium risotto. It looked amazing and I can't wait to try it.

If you can find a repeat episode of today's The Martha Stewart Show (click to see a video preview), check it out. If you've got plenty of nasturtiums growing already, here's the recipe.


Serves 6
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1/2 leek, halved lengthwise and thinly sliced, white and light-green parts only
  • 1 teaspoon garlic, finely chopped
  • 1 cup Arborio rice
  • 1/2 cup white wine
  • Coarse salt
  • 3 cups Nasturtium Bouillon, heated
  • 3/4 cup Nasturtium Butter
  • 3/4 cup grated Parmigiano-Reggiano cheese
  • Nasturtium Pesto, for garnish
  • Fresh chervil sprigs, for garnish
  • Nasturtium flowers, petals, or buds, for garnish


  1. In a large, heavy-bottomed saucepan, heat olive oil and butter over medium-high heat. Add leeks and cook, stirring, until soft and translucent, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add rice and cook, stirring constantly, until grains are opaque, start to sizzle, and stick together, about 2 minutes. Add wine and cook, stirring, until liquid is completely absorbed, about 30 seconds. Season with salt.
  2. Reduce heat to low and add enough bouillon to cover rice. Cook, stirring constantly, until almost all the liquid has been absorbed. Add another 1/2 cup bouillon and continue cooking and stirring, until liquid has been absorbed. Continue cooking and adding bouillon, 1/2 cup at a time, until rice is al dente, about 20 minutes.

  3. Stir in butter and remove from heat. Fold in cheese and season with salt. Serve garnished with nasturtium pesto, chervil, and flowers.
Photo and Recipe from the web site of The Martha Stewart Show, May 2010

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